Cheat’s Tuna Lasagne

If you need a quick family dinner, try this.

December is a very busy month and as Christmas gets closer I find that I have less time for cooking a normal weeknight dinner. This lasagne is super easy and also quick to cook as it uses fresh pasta sheets. (If you can’t buy fresh pasta in this format then use dried lasagne sheets that don’t need pre-cooking – you will have to add about 10-15 minutes to the cooking time given below.)

I added frozen baby peas and canned sweetcorn kernels to my dish but if they don’t suit your family then substitute something else or leave them out.

As I have mentioned before, please buy responsibly caught tuna if you can.

Serve with some crusty or garlic bread.

Ingredients – serves 4:

  • 425g/15 oz can tuna flakes in springwater, drained
  • 490g/17 oz jar your favourite creamy pasta sauce (I used Dolmio Creamy Mushroom)
  • 1 cup frozen baby peas
  • 200g/7 oz sweetcorn kernels (drained if from a can)
  • 4-5 fresh lasange sheets
  • 1 cup grated cheese
  • 1/4 cup dried breadcrumbs
  • freshly ground black pepper, to season
  • fresh parsley leaves, optional, to serve


  • Heat your oven to 200C/180C fan forced/390F and grease an ovenproof dish.
  • Put the tuna into a bowl and use a fork to separate the flakes.
  • Add the pasta sauce, peas and sweetcorn to the bowl with the tuna. Stir to mix.
  • Put half the tuna mixture into the ovenproof dish and spread to the edges.
  • Cover that layer with lasagne sheets, cutting them to fit as necessary.
  • Sprinkle over half the grated cheese.
  • Spoon over the remaining tuna mixture and then another layer of lasagne sheets.
  • Scatter over the breadcrumbs, season well with black pepper and then top with the remaining cheese.
  • Cook in the oven for 20-25 minutes or until bubbling and golden.
  • Remove from the oven and leave to sit for 5 minutes before topping with parsley (if using).
  • Serve and enjoy!

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One Response to Cheat’s Tuna Lasagne

  1. The Editor says:

    Reblogged this on Recipe Reblog.

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